I did it! I made cut out cookies for Easter! Your recipe is awesome.

I can't bake worth a hoot and I can never roll things out; it sticks too much, then I get too much flour.... So now I'm a big chicken. And when I do actually make it to the cut the cookie out part, they balloon up so big you can't tell what the shape is. Last year(?) I printed out the rolled cookie recipe and I looked at it all year long. I know I'm a big dummy. This recipe is perfect. Its taste is complemented with the royal icing (because it is not really sweet). It doesn't balloon up. It was easy-peasy. I know y'all will ask, so if you don't have it, here it is (I don't know if I modified any of the way it was written, but I followed the ingredients and directions 100%):

"1 cup butter

1 3/4 cups white sugar

Cream together

add 2 T cream and continue to beat.

Add 1 tsp vanill extract

add 2 eggs

beat until light and fluffy

Add 3 cups flour,

Form dough into 2 flat rounds and chill about an hour.

Roll out on lightly floured board and bake 350 for 10 to 12 minutes until just barely browned at the edges.

They keep their shape well because there is no baking powder.....add salt if you use unsalted butter. These are crisp, buttery cookies not soft.

Linda C"